Pumpkin Biscotti with White Chocolate
Crisp, golden, and infused with the warm flavors of fall, these Pumpkin Biscotti with White Chocolate are the perfect seasonal treat to pair with your favorite coffee or tea. Crafted with fragrant spices like cinnamon, nutmeg, and ginger, and a touch of real pumpkin puree, these twice-baked Italian cookies balance cozy autumnal flavor with a delightful crunch. White chocolate chips are folded into the dough for pockets of sweetness, while a drizzle or dip of melted white chocolate adds a luxurious finish. Easy to make yet impressively elegant, this pumpkin biscotti recipe is ideal for holiday gatherings or as a homemade gift. With simple ingredients and only 20 minutes of prep time, these biscotti are a must-try for fans of pumpkin desserts.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.25 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 0.5 cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 large egg
- 0.75 cup white chocolate chips
- 4 ounces white chocolate (for drizzling or dipping)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Set aside.
In a large mixing bowl, cream together the granulated sugar and softened unsalted butter until light and fluffy, about 2-3 minutes.
Mix in the pumpkin puree, pure vanilla extract, and large egg until well combined.
Gradually add the dry ingredients from the medium bowl into the wet ingredients, mixing until a thick dough forms.
Fold in the white chocolate chips evenly throughout the dough.
Transfer the dough to the prepared baking sheet and shape it into a log approximately 12 inches long and 4 inches wide. Smooth the top and the edges with damp hands if necessary.
Bake the log in the preheated oven for 25-30 minutes, or until it is firm to the touch and lightly golden. Remove it from the oven and allow it to cool for 10 minutes.
Using a sharp serrated knife, slice the log diagonally into 1/2-inch-thick pieces.
Lay the slices cut-side down on the baking sheet and return them to the oven. Bake for 10-12 minutes, then flip the slices over and bake for another 10-12 minutes until they are dry and crispy.
Let the biscotti cool completely on a wire rack.
While the biscotti are cooling, melt the white chocolate for drizzling or dipping using a double boiler or in the microwave in 30-second increments, stirring after each interval.
Drizzle the melted white chocolate over the cooled biscotti or dip one end into the chocolate, and place them back on the parchment paper to set.
Once the chocolate has hardened, your Pumpkin Biscotti with White Chocolate are ready to enjoy!
Nutrition Facts
Calories |
4394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.0 g | 254% | |
| Saturated Fat | 121.4 g | 607% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 500 mg | 166% | |
| Sodium | 1397 mg | 61% | |
| Total Carbohydrate | 619.8 g | 225% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 368.1 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 680 mg | 52% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1695 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
